Chicken Chipotle

"This is an easy but delicious meal from the Los Barrios Family Cookbook. The restaurant, Los Barrios, is one of San Antonio's true gems. This is a recipe which I was lucky enough to adopt, have made it numerous times and love it."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by KristyThe Wicked No photo by KristyThe Wicked No
Ready In:




  • Put the chicken breasts, onion, garlic cloves and 1 Tablespoon of salt in large pot and add water to cover.
  • Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain well.
  • While chicken is cooking, preheat the oven to 325 degrees Farenheit and grease a 9x13 baking dish.
  • Combine the cream cheese, milk, chiles and salt and blend well, then season to taste with salt and pepper.
  • NOTE: If you're not sure how much heat you want in your sauce, start with one or two of the chipotles, and taste the sauce.
  • Place the chicken in the baking dish and pour the sauce over the top.
  • Sprinkle with paprika and bake 20 minutes.

Questions & Replies

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  1. This makes the most tender, juicy chicken. We loved it! I used 2 chipotle peppers, and some of the adobo from the can. And I threw in some cumin, too. After simmering the chicken, I sliced it to about 1/2 inch slices, put it in the pan, and poured the sauce over. And while blending the sauce in the blender, I also threw in the garlic that had simmered with the chicken. This can't be any easier, but the results are very good. Thanks mox!
  2. Where should I begin? First it took me months to find a grocery store that sold chipotles, I finally found one 45 min away...I have never made or eaten anything w/chipotles so I was kinda surprised by the pungent smell (is it the pepper or the adobe?) I was a little hesitant about using it, but I continued...btw, I also used reduced fat cream cheese and 1%milk. I also cut the breasts in half lengthwise to maximize penetration of seasonings *tsd* I sprinkled a little cheddar on top as well. Anyways, I did not particulary care for the smokeyness? of the chipotle and would probably use regular jalepenos next time...BUT my DH absolutely loved and devoured his and said "You can make this ANY time!" I served w/yellow rice. Thanks mox!
  3. Well, I cheated a bit .... I got to the market and they didn't have canned chipotles, but they did have a medium-heat chipotle salsa. I used that to taste (maybe 1/2 cup, 3/4 cup?) along w/a small can of diced green chiles. Delicious! I have some left over and I think I'll shred the chicken in the sauce, and eat it over pasta.
  4. I used boneless, skinless thighs cause that's what I had. Wonderful. I am always looking for ways to use chipotles and this is a good one. I add more garlic and used 4 peppers and about a tablespoon of the adobo from the peppers. I served over rice. Thanks for posting this!
  5. Awesome Moxie! What an easy way to look like a gourmet chef in like 5 minutes! hehe Dh and I loved this dish, and will be making it again often....The chipotles just about burned my tongue off, but then I used the whole can, with the adobo--that stuff smells soooo good! Just like the smokey paprika I buy in Spain--dh's survived the heat. hehe Thank you so much for a fabulous, and easy recipe, Mox...YOU ROCK! :)


  1. Very, very good, and will be repeated for sure. I made a few changes. I used low fat cream cheese, and only 2 of the chipotles, and it was still plenty spicy for us! I did change the preparation slightly. I seared and partially cooked the chicken breasts first. I also used a whole onion, chopped, which I sauteed until golden. Then added the minced garlic cloves to the onions, and sauteed just a few minutes longer. I put the chicken in the roasting pan, onions/garlic on top of them, and the sauce over all, and then baked as instructed in the rest of the recipe. Great! Served over nicely cooked yellow split peas instead of rice or noodles. Leftovers the next day were almost better than the first day. I shredded the chicken and mixed it with the split peas. Reheated them and put them in tortillas for a spicy and fun lunch, with salsa and sour cream on the side. Thanks for the recipe!
  2. I'm a big fan of this recipe. I think the chicken works great but I sometimes substitute vege-chicken frozen patties , use lowfat cream cheese and vege broth instead of milk to lighten the whole recipe. Great thick, spicy sauce & not a ton of calories!


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